Ciabatta with Olives and Italian Herbs
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Makes: 2 loaves
Sponge:
1 c. bread flour
2 t. sugar
2-1/2 t. active dry yeast
3/4 c. warm water (approx. 110-120 degrees -- warm to the wrist)
Blend ingredients together thoroughly in medium bowl. Cover; place in
refrigerator for 12-24 hours.
Bread:
Sponge starter (preferably at room temperature)
4 c. bread flour
1 to 1-1/4 c. warm water (approx. 110-120 degrees -- warm to the wrist)
2 t. powdered milk
1/4 t. ground ginger
1/4 t. ground cayenne pepper
2-1/2 t. active dry yeast
1 t. salt
4-6 T. Italian herbs (I like to use a mixture of oregano, basil, and
thyme -- you can use fresh, chopped herbs or dried herbs)
2.25 oz. can of sliced ripe olives, well drained
2 T. bread or all-purpose flour
Preheat oven to 425 degrees Fahrenheit (400 if using convection).
In a large mixing bowl, combine all bread ingredients (sponge through
ripe olives) and knead for 7-9 minutes. Turn dough out onto a floured
work surface and divide into two equal portions (you may also make 4
individual-sized bread loaves). The dough will be sticky and soft, so
you may wish to flour your hands before working with the dough.
Roll each portion into a roughly oval shape approximately 3/4" thick.
These breads are more beautiful if they are shaped irregularly. Dust
loaves lightly with flour. Place loaves on a baking sheet sprinkled
lightly with cornmeal. Let rise for 20-30 minutes until doubled in
thickness and puffy.
Bake for 25-27 minutes until loaves are slightly browned on top and
sound hollow when tapped. Remove from oven; cool on wire rack.
NOTE: these loaves are excellent when used for sandwiches or "quick"
pizzas.
For sandwiches: slice loaf in half horizontally; toast lightly. Top
one half with sandwich filling, place other half on top. Serve.
For quick pizzas: brush very lightly with olive oil and other pizza
toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables,
herbs) and place under broiler until cheese is melted and bubbly. Serve
immediately.
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